Ingredients
Single portion- 500 g Pork shoulder (Boston butt)
- 1 tbsp Brown sugar
- 1 tsp Kosher salt
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Black pepper
- 2 tbsp Apple cider vinegar
- 3 tbsp Barbecue sauce
- 1 Hamburger bun
- 1/3 cup Coleslaw
Instructions
- Step 1: Mix sugar, salt, paprika, garlic powder, onion powder, and pepper. Rub all over pork. Refrigerate at least 2 hours (overnight best).
- Step 2: Oven method: Place in a covered Dutch oven with 1/2 cup water. Bake at 300°F (150°C) for 3.5–4.5 hours until fork-tender.
- Step 3: Rest 20 minutes, then shred with forks. Toss with apple cider vinegar and barbecue sauce to taste.
- Step 4: Toast buns. Pile pork high and top with coleslaw.